Chocolate Chip Cookies
Chocolate Chip Cookies
Crispy edges, chewy centers, melty chocolate in every single bite. This is the only cookie recipe you will ever need.
There is something about the smell of chocolate chip cookies baking in the oven that makes a house feel like a home. I have made this recipe more times than I can count. For birthdays, for hard days, for no reason at all except that someone needed something sweet. The secret is pulling them out just before they look done — they finish on the pan and stay perfectly chewy every time.
— Blu
Ingredients
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups chocolate chips
- Optional: 1 cup chopped walnuts
Instructions
Preheat the Oven
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or lightly grease them. Set aside.
Mix the Dry Ingredients
In a medium bowl whisk together the flour, baking soda, and salt. Set this bowl aside — you'll need it in a moment.
Cream the Butter & Sugars
In a large bowl beat the softened butter, granulated sugar, and brown sugar together until light and fluffy — about 3 minutes. This step is important. Don't rush it. Creaming properly gives you that perfect chewy texture.
Add Eggs & Vanilla
Beat in the eggs one at a time then stir in the vanilla extract. Mix until smooth and well combined.
Combine Wet & Dry
Gradually add the flour mixture to the butter mixture, stirring gently until just combined. Do not overmix — stop as soon as the flour disappears.
Fold in the Chocolate Chips
Stir in the chocolate chips by hand. If adding walnuts fold them in now too. The dough should be thick and studded with chocolate throughout.
Scoop & Bake
Drop rounded tablespoons of dough onto prepared baking sheets about 2 inches apart. Bake for 9 to 11 minutes until edges are golden but centers still look slightly underdone. They finish cooking on the hot pan.
Cool on the Pan
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This is the secret to chewy cookies — don't move them too soon. If your family can wait that long. 😄
Blu's Tips
Butter Must Be Soft
Not melted — softened. Leave it out for an hour before baking. This makes all the difference in texture.
Pull Them Early
When edges look golden but the center looks underdone — take them out. They finish on the hot pan and stay perfectly chewy.
Chill the Dough
For even better cookies chill the dough for 30 minutes before baking. More flavor, less spreading, thicker cookies.
Sprinkle Sea Salt
Right before baking add a tiny pinch of flaky sea salt on top of each cookie. Sweet and salty perfection.
How to Store Them
Room Temperature
5 DaysStore in an airtight container with a slice of bread to keep them soft and chewy.
Freeze Baked
3 MonthsFreeze cooled cookies in a zip bag. Thaw at room temperature or warm in microwave for 15 seconds.
Freeze the Dough
3 MonthsScoop dough into balls, freeze on a tray, then bag them. Bake straight from frozen — add 2 extra minutes.
